Photo: Eggnog Recipe
Ingredients
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
* Raw Eggs
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 177 reviews
By Felixer86
on December 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was really nice, but in my opinion, a little too much nutmeg.
By argrithmag
New York, NY
on December 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First I love eggnog I've had the store version of eggnog with alcohol and your standard yellow stuff. Second, I did not see the episode, so all I had to go on was the recipe. The only alteration i made to the cooked version was that I didn't have fresh nutmeg, so i was stuck with using ground nutmeg from the pantry.
There are two main issues i had with this recipe: What type of bourbon to use and how much of the egg whites to fold in. I ended up with what tasted like a real foamy (think cheap shake, woody tasting drink with no real egg taste, not nice thick nog.
I served it up a few minutes after folding in the egg whites and everyone agreed that there was just something missing.
The next day, the foam had floated to the top. The liquid underneath was much better than the day before.
Did Alton say to let it sit for while before serving and give hints of the type of bourbon?
Next time i make it, I'm going to add some vanilla, maybe use rum instead.
By queenbee.dw
on December 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous. First time ever making homemade. Easy & delicious. Everyone who tried it enjoyed it.
Read all 177 reviews